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| 2 | Tofu Squares |
| 1 | carp |
| 3 Tasse | oil |
| 1 Esslöffel | Spring Onion minced |
| 1 Esslöffel | Ginger minced |
| 1 Esslöffel | Garlic minced |
| 1 Esslöffel | Chili Nam Yuey |
| 2 Esslöffel | soy sauce |
| 1 | Wine to taste |
| 2 Teelöffel | salt |
| 3 Tasse | Soup Stock |
| 1 Esslöffel | Cornstarch Paste |
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Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp. Remove the guts and the gills. Score 3 lines on each side of fish.
Heat oil in a wok. Fry tofu strip until golden brown. Remove and drain. Fry the carp briefly. Remove and drain.
Save some oil in the wok. Stir fry the spring onion, ginger and garlic for a few seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce, wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8 minutes. Remove fish with chopsticks.
Save the juice in the wok. Thicken with cornstarch past and pour on fish. From The Chinese Regional Cuisine Series, Szechuan Cooking.
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